Pumpkin Alfredo receipt

Pumpkin Alfredo receipt

8 Servings
224 calories each

8 oz pasta
3/4 cup cashews, soaked in water at least 3 hours and drained
1 Tbsp. lemon juice
1 tsp. lemon zest
2 cups cooked butternut squash
1/3 cup nutritional yeast
1 tsp. minced garlic
1 1/4 tsp. salt
5 oz. baby spinach
1/2 tsp. sea salt
1 - 1 1/2 tsp. smoked paprika

Cook pasta according to package directions, undercooking just slightly by a minute or so.  Drain well and rinse completely with cold water.

Transfer pasta back to the pot and set aside.  Place soaked and drained cashews, 1 cup almond milk, lemon juice, lemon zest, cooked squash, nutritional yeast, garlic and salt into a food processor.  Blend very well, at least 7 minutes, until completely smooth and silky, scraping down sides as necessary.  Add aout 1/2 cup more almond milk until thinned pulsing between each addition.  Add the sauce to the pasta in the pot and then stir in the remaining almond milk to thin.  Warm up gently over medium - low heat, stirring often until desired temperature is reached.  Sprinkle on the smoked paprika and fold just to combine.  In a small frying pan over medium heat toss together spinach, salt and 1/2 Tbsp. coconut oil and saute for about 3 minutes or until right green and slightly wilted.  Stir into pasta and serve immediately.

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